Grits with Red-Eye Gravy
You are not a Southerner if you don't like this recipe. The secret is out and now the Yankees will learn what they have been missing all this time. It's some-kind-of-good.
1 quart milk
1/4 pound (1 stick) unsalted butter
1 cup 3-minute grits
4 ounces Swiss or Gruyère cheese, grated (1 cup)
Salt and freshly ground pepper
1 ounce Parmesan cheese, grated (1/4 cup)
Preheat oven to 375° F.
Bring milk and butter to a slow boil and stir in grits slowly. Stir often until mixture thickens.
Put in large bowl and beat with electric mixer until grits become creamy, 5 to 7 minutes. Add grated cheese and salt and pepper. Mix well and pour into greased 2-quart casserole.
Put dots of butter on top and sprinkle with Parmesan cheese.
Bake for 30 to 35 minutes.
Red-Eye Gravy for Grits
1 cup strong brewed coffee
2 tablespoons drippings from fried country ham
Add coffee to drippings and bring to a boil.
Reduce heat and simmer for 5 minutes.
Serve over grits.
Yield: Enough for 6 to 8 servings
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